Kafta with Vermicelli Rice and Garlic Sauce

Ingredients

Quantities are for one portion.

• 150 glamb and beef mince mix
• 1 tsplebanese seven spice
• 15 mlolive oil
• 70 gdry white rice
• salt and pepper to taste
• 1onion, grated
• 20 gbutter
• 2 tbsptoum (garlic sauce)
• 20 gdry vermicelli pasta, broken into pieces
• 10 gfresh parsley, finely chopped

Method

1. Squeeze excess water from the grated onion. In a bowl, knead the meat mince, grated onion, chopped parsley, seven spice, salt, and pepper until sticky.
2. Shape the meat mixture into long, thick sausages around skewers.
3. In a pot, melt the butter and fry the broken dry vermicelli until dark golden brown.
4. Add the rinsed dry white rice to the pot, toast briefly, add water and a pinch of salt, and simmer until cooked.
5. Heat the olive oil in a heavy grill pan. Cook the kafta skewers turning often, until browned all over and cooked through.
6. Serve the hot kafta skewers over a mound of the buttery vermicelli rice.
7. Provide the thick garlic toum alongside as a dipping sauce.